MEAUXJEAUX Profile - Allrecipes.com (1134012)

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MEAUXJEAUX


MEAUXJEAUX
 
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Member Since: Sep. 2001
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Recipe Reviews 80 reviews
Slow Cooker Ham
Wanted to try this ham for Easter because it's always so stressful juggling church, spending an hour driving to and from the inlaws, then getting home in enough to cook my ham in the oven. Was excited to just put it in the crock pot before hand and not having to worry about it. Got my usual 8# butt portion, studded it with some cloves, laid it in crock over some brown sugar (not sure how much I used), put a little more on top and cooked for about 5 hours before pouring some pineapple juice over it. Wanted to make gravy with it as I do with the oven version, but didn't want all the sugar in the juice to burn. As everyone else has said, the ham turns out dark but tastes great. It probably definitely doesn't need to cook as long; mine was borderline dry. While I felt like the flavor of the cloves was better infused in this recipe than when I make my ham in the oven and it was so easy, I probably won't make it this way again because the gravy was awful. But if gravy isn't important, definitely give this ham a try. You can't beat the simplicity.

1 user found this review helpful
Reviewed On: Apr. 9, 2013
Pineapple and Cream Cheese Ball
I was looking for a simple appetizer that would complement the pineapple used to make my Easter ham. I love how simple this cheese ball was but I suspected it wouldn't taste like much more than cream cheese with little chunks of pineapple in it. Unfortunately, I was right. While making it, I considered adding in some of the pineapple juice for more flavor but figured it would make the mixture too loose. I also thought about toasting some coconut and mixing it in, but didn't. I wish I had; it may have jazzed it up a bit. Otherwise, it was a bit too bland to make again.

1 user found this review helpful
Reviewed On: Apr. 9, 2013
Missy's Candied Walnut Gorgonzola Salad
This was a very tasty salad that I made for Christmas dinner and my husband actually commented on what a good-looking salad it was. I, too, used pecans (mainly because I had a two pound bag of 'em sitting around; I do like them but I'm sure walnuts would also be delicious) and I just bought a pre-made vinaigrette. As another reviewer stated, I only melted the sugar long enough for it to be glazed and dotted with bumpy sugary bits on them mostly out of laziness...it was taking too long to fully melt. VERY tasty. Had some nuts left over and could not stop popping them into my mouth. My only advice to you would be this: sugar that is in the process of melting is HOT. And it's STICKY. So if a nut flies out of your pan while you're stirring them, RESIST THE URGE to pick it up off the stove and throw it back in the pan. It WILL stick to your finger(s) and BURN them severely. I speak from experience. So please allow me to serve as an example of what not to do. Otherwise, thoroughly delightful.

1 user found this review helpful
Reviewed On: Jan. 8, 2013
 
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